As you cut into this golden chicken breast, a stream of melted cheese oozes from the middle, serving as a lovely sauce. The breasts can be prepared and sautéed in the morning and reheated later. For a special dinner, serve with artichoke hearts filled with creamed spinach, rice cooked in chicken broth with saffron and mushrooms, and a dry white wine. From an April 1978 issue of Bon Apetit. This is also good with Monterey Jack Pepper Cheese for a little spicier version! Serve with warmed salsa on the side.